Pork Tenderloin With Olive-Piccata Sauce

piątek, 7 lutego 2014

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

1 Cut pork crosswise into 1-inch thick slices.
2 Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
3 Sprinkle thyme, salt and pepper over medallions.
4 Heat oil in a large nonstick skillet over medium heat until hot.
5 Add medallions; cook 4 minutes per side or until no longer pink in center.
6 Transfer to a serving plate; keep warm.
7 Add garlic to drippings in skillet; cook and stir 30 seconds.
8 Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
9 Stir in olives; heat through.
10 Spoon sauce over medallions; top with parsley.

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